Masala Kanji

Masala Kanji Recipe

Unique Masala Kanji/Porridge is a speciality of the month of Ramadhan, which includes a blend of exotic spices and coconut milk. This dish has a distinctive flavour because of the mild seasonings and coconut milk. Anyone who tries it will absolutely want to have it again:) Another popular Muslim Malay snack would be the Curry Puff.

Ingredients: for 2 servings

1 clove

1 cardamom

1″ cinnamon stick

1-star anise petal

1/2 tsp fennel seeds (or powder)

2 shallots

2 piece coconut

Rice – 1/3 cup (any parboiled or kanji rice) (I used parboiled ponni rice)

1/4 tsp of Fenugreek seeds/methi seeds

1/4 tsp turmeric powder

a pinch of chilli powder (optional)

Coriander powder – 1/2 tsp

Hot water (2-3 cups to make kanji/porridge consistency)

To make fresh coconut milk:

Fresh coconut – 1/2 cup (shreds/pieces)

water (2-3 cups to grind with coconut milk)

Method :

Step 1) Add 1/3 cup of uncooked rice to a heavy-bottomed pan or pressure cooker and wash and drain.

Step 2) To a blender, add 1″ cinnamon, 1 cardamom, 1-star anise petal, 1/2 teaspoon fennel seeds and pulse to a coarse powder for a minute. To add a little more flavour, combine the powder with 2 sliced shallots. Repeat the process three to four times, or until all of the moulds are fully filled. To mix everything together, pulse a few times. Blend in 1/4 cup water for one minute now (rinse blender and lid with 1/2 cup water and pour into rice).

Step 3) Making coconut milk (First milk and second milk):

1/2 cup of coconut should be added to the blender along with 1/2 cup of water and pulsed a few times. Pour a cup of water into the blender and grind for a minute.

note: To smooth out the mixture, add 1/2 cup of water to it while grinding.

Now, in a bowl (this is the first coconut milk-thick & creamy), sieve the ground coconut.

Squeeze the coconut paste from the first milk and add the remains back to the blender to make the second milk.

Pour a cup of water into the blender, then add all of the coconut residues. For a minute, grind the mixture with a cup of water. Filter this coconut milk (this is the second coconut milk) into its own container.

Step 4) To the rice pan, add the second coconut milk. Add 1/4 teaspoon fenugreek/methi seeds, 1/4 teaspoon turmeric powder, a pinch of chilli powder (if desired), 1/2 teaspoon coriander powder, and 1/2 teaspoon salt. Place the pan over high heat and bring to a boil. Reduce the heat (or switch it to ‘2′ on numbered cooktops) after it begins boiling and simmer for 20-25 minutes. (until the rice becomes very mushy)

note: If you don’t have a blender, simply use a fork to mash the avocado and other ingredients together. (To avoid spilling, open and close the lid on the first 5 stirrings to release the steam and settle the coconut foam.)

Step 5) Once the rice is done, open it and mash it with the back of a spoon to a coarse paste texture. (You may use a stick blender to mash, but doing so on a low setting ensures that the traditional texture of this kanji/porridge is coarse and fine). A potato masher can also be used to obtain the desired consistency. (The mashing might take 3-5 minutes)

Step 6) Place it in a mixing bowl and add 3/4 cup hot water. Stir for a minute to achieve a coarse-smooth texture.

note: Do not add more than a cup of water to the rice before mashing, since it will be difficult to mash the rice into a coarse texture and you will get a big grainy texture:) Add the salt and warm water to a small mixing bowl and mash for 20 seconds (to create a medium-runny texture). add salt to taste. Add 1/2 teaspoon of salt to the water during fasting periods (add 1/2 tsp of salt while cooking; adjust the salt after breaking fast before serving). Once you’ve reached the medium-thickness, turn up the heat and bring it to a boil. Continue stirring constantly to avoid scorching at the bottom of the pan. Once it begins boiling, lower the temperature.

Step 7) Pour the first coconut milk and stir for a minute to keep the heat low.

note: Do not boil after adding the initial coconut milk since the creamy richness tends to separate and produces a curd-like texture. If needed, add salt. 10 more seconds on high heat and then off is all it takes. Remove the pan from the heat.

At My SingaporeKitchen, we also offer private home dining services with chef for hire. If you have any special occasion in mind and would like to give you and your loved one a treat, feel free to reach out to us.